STEP 1: Heat the chicken stock in a saucepan. While it's on the heat, start by cutting the chicken wings (or thighs) in half, then brown them for a few minutes in a wok or sauté pan, with 2 tablespoons of oil.

STEP 2: Then add 2 ladles of stock to moisten, and set the chicken aside. Continue with the peppers: remove the white parts and seeds, slice the flesh into small pieces, then fry them in the chicken jus until very tender, then set them aside too.

STEP 3: For the squid: sauté in the wok juices until tender, then set aside with the rest of the squid. While the squid are cooking, peel the shrimps and brown them in a frying pan with the mussels, chopped onion, 2 tbsp. olive oil, white wine and chopped flat-leaf parsley.

STEP 4: Keep the juices to flavour the rice, and some of the mussels for decoration. Slice the chorizo, then, once all the food has been browned (chicken, peppers, squid, mussels and shrimps), put them in the wok all together, and simmer for 15 minutes (if there's not enough juice, add chicken stock).

STEP 5: Now it's time to cook the rice: heat 4 tablespoons of olive oil in the paella dish, then pour in the long rice (not to be confused with round rice, this is not risotto!). Once the rice has become translucent, add the chicken stock a little at a time, then the mussel juice, then the saffron, stirring constantly (watch out for splashes!). Allow just over an hour for the rice to cook through (if you run out of stock, don't hesitate to add more).

STEP 6: Season with salt and pepper, and 15 min before the end, add the peas with their juice, and cook the langoustines separately. Once the rice is cooked, add all the ingredients to the wok and mix well. Finally, arrange the mussels and langoustines on top of the paella for decoration.

Tips

To allow the rice cooking juices to soak up all the flavors, you can also start by sautéing the poultry and seafood (together or separately) in the paella dish, then set them aside while the rice cooks, and add them at the end.